Alongside death and taxes, there’s at least one more certainty in this life: accumulate a few of food writing bylines, and publicist emails will find you. I receive dozens per day, occasionally duplicates finding me ...

All things being equal, I’m going to choose the local restaurant over the out-of-town chain — especially when a clash of brands or menu items are involved. But that doesn’t mean I can’t give a ...

I’m not a big fan of making lists, but within a couple bites of this pambazo, my mind starts sifting through all the hot sandwiches I’ve tried in San Diego. Can I think of five ...

There is a lot going on at 4646 Convoy Street, suite 101. I was here just a couple months ago to try the Japanese style fried chicken of Junya’s Crispy Karaage. That counter shop shares ...

I wonder, when the crack cocaine addiction became an epidemic in the 1980s, did anyone foresee that we would someday use the word crack to describe food? Yet, in the darker corners of American humor, ...

Jerk chicken, goat curry, oxtail, brown stew. Having spent fifteen years sampling dishes from at least that many Jamaican restaurants, I’ve come to view these as staples of the island cuisine built upon the pleasures ...

There’s an aisle of shelves in Spring Valley grocery Valley Farm Market almost entirely devoted to barbecue. It carries sauces, seasonings, wood chips, pellets, and a litany of accessories for the wannabe backyard smoker. I’ve ...

I’ve photographed burritos, dumplings, and egg rolls, but probably the most challenging photo I’ve ever tried to take centered on a lump of fudge. I’d ordered the rocky road flavor, hoping that the large, white ...

Out in search of a romantic dinner, we approached a rather nondescript, gray storefront on University Avenue. The place didn’t even have a sign up — were it not for a handful of diners enjoying ...